EP0118048B1 - Instant yogurt food product - Google Patents
Instant yogurt food product Download PDFInfo
- Publication number
- EP0118048B1 EP0118048B1 EP84101244A EP84101244A EP0118048B1 EP 0118048 B1 EP0118048 B1 EP 0118048B1 EP 84101244 A EP84101244 A EP 84101244A EP 84101244 A EP84101244 A EP 84101244A EP 0118048 B1 EP0118048 B1 EP 0118048B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- weight
- product
- yogurt
- starch
- dry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 60
- 235000013305 food Nutrition 0.000 title claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 32
- 235000019698 starch Nutrition 0.000 claims abstract description 32
- 239000008107 starch Substances 0.000 claims abstract description 23
- 239000002253 acid Substances 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 13
- 239000003765 sweetening agent Substances 0.000 claims abstract description 13
- 239000003349 gelling agent Substances 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 70
- 238000002156 mixing Methods 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 11
- 229920000881 Modified starch Polymers 0.000 claims description 8
- 150000007513 acids Chemical class 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 7
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 239000005862 Whey Substances 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 4
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 description 15
- 239000008267 milk Substances 0.000 description 15
- 210000004080 milk Anatomy 0.000 description 15
- 238000009472 formulation Methods 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 5
- 235000021185 dessert Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 239000008121 dextrose Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 235000008924 yoghurt drink Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000013038 hand mixing Methods 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 235000020245 plant milk Nutrition 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- IWYGVDBZCSCJGT-UHFFFAOYSA-N 1-(2,5-dimethoxy-4-methylphenyl)-n-methylpropan-2-amine Chemical compound CNC(C)CC1=CC(OC)=C(C)C=C1OC IWYGVDBZCSCJGT-UHFFFAOYSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical group CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000002830 appetite depressant Substances 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000006172 buffering agent Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- -1 etc. Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1232—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt in powdered, granulated or dried solid form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
Definitions
- This invention relates to an instant yogurt preparation which can be reconstituted using a liquid such as water or milk plus simple hand mixing. More particularly, this invention relates to an instant yogurt product which gives a product having smooth, yogurt-like texture and flavor.
- Yogurt is a form of fermented milk which has been curdled to give a smooth, creamy or custard-like consistency.
- Natural yogurt is produced by implanting a beneficial mixture of Streptococcus thermophilus and Lactobacillus bulgaricus in milk allowing the microorganisms to incubate until the proper acidity level is established in the milk. This mixture is then chilled to reduce the activity of the cultures and to control its final acidity. Because natural yogurt is an active mixture containing active micro-organisms, it must be chilled to prevent further incubation which will spoil the product. For this reason yogurt containing active cultures can be quite costly and must be consumed shortly after production and prior to its expiration date.
- yogurt The texture of yogurt is also an important factor in determining its acceptability.
- the yogurt should be free of lumps and curds and should exhibit a smooth, custard-like, creamy consistency.
- instant yogurt There have been numerous attempts to prepare dried products which can be reconstituted to form an acceptable yogurt, i.e., so-called instant yogurt.
- U.S. Patent 3,955,009 is directed to a dried dessert mix composition which essentially is a pudding-like product which requires an electric mixture to be properly prepared.
- U.S. Patents 4,289,788 and 4,289,789 are directed to instant yogurt compositions or drinks and require storage for an extensive time period, i.e., four or more hours, in order to form the desired consistency.
- U.S. Patent 4,081,566 is directed to a dried dessert mix composition which produces a product which is not smooth, creamy or does not have typical yogurt texture. Furthermore, it requires substantial effort in order to reconstitute the product including the mixing with mechanical mixing means followed by refrigeration for at least 10 minutes.
- U.S. Patent 3,917,875 is directed to a dessert composition which is more like an instant pudding than yogurt. Furthermore, it requires that the product be consumed within a relatively short period of time since the product continues to set into a rather stiff, starchy mixture.
- U.S. Patent 3,955,009 describes a yogurt-fike dessert. In effect, this product is a sweet and sour starch pudding.
- U.S. Patent 3,080,236 discloses an instant yogurt formulation which is comprised of a dried yogurt culture, dried milk, an edible fat and a dried starch.
- the formulation is absent any viscosity controlling agent. Said agent provides for a smooth and creamy product without mechanical mixing.
- an instant yogurt composition can be prepared which can readily be reconstituted by mixing with a liquid such as milk or water comprising from about 0.005 to 10% by weight of at least one yogurt producing bacteria; from about 0.5 to 20% by weight of a viscosity control agent; from about 4 to 60% by weight of a starch gelling agent; sufficient acid to produce a pH of from about 3.7 to 4.7; from about 10 to 90% by weight of a sweetener; from about .5 to 16% by weight of a dry, edible oil; from about 0.1 to 25% by weight of a flavoring agent; and from about 0.1 to 3% by weight of a salt.
- a liquid such as milk or water comprising from about 0.005 to 10% by weight of at least one yogurt producing bacteria; from about 0.5 to 20% by weight of a viscosity control agent; from about 4 to 60% by weight of a starch gelling agent; sufficient acid to produce a pH of from about 3.7 to 4.7; from about 10 to 90% by weight of a sweetener; from about .5
- the present invention provides a dry food product to be reconstituted by mixing with liquid comprising from about 0.005 to 10% by weight of at least one yogurt producing bacteria; from about 0.5 to 20% by weight of a viscosity control agent; from about 4 to 60% by weight of a starch gelling agent; sufficient edible acid to produce a pH of from about 3.7 to 4.7; from about 10 to 90% by weight of the sweetener; from about 0.5 to 16% by weight of a dry edible oil; from about 0.1 to 25% by weight of a flavoring agent; and from about 0.1 to 3% by weight of the salt.
- the instant yogurt feed product of the present invention which is readily reconstituted by mixing with a liquid comprises from about 0.005 to 10% by weight of at least one yogurt producing bacteria; from about 0.5 to 20% by weight of a viscosity control agent; from about 4 to 60% by weight of a starch gelling agent; sufficient edible acid to produce a pH of from about 3.7 to 4.7; from about 10 to 90% by weight of a sweetener; from about 0.5 to 16% by weight of a dry edible oil; from about 0.1 to 25% by weight of a flavoring agent; and from about 0.1 to 3% by weight of a salt.
- compositions of the present invention include at least one yogurt producing bacteria.
- yogurt producing bateria are selected from yogurt cultures which contain Lactobacillus bulgaricus and Streptococcus thermophilus and Lactobacillus acidophilus as well as other yogurt cultures and mixtures.
- These bacteria for use in yogurt cultures are available from Chr. Hansen's Laboratory, Inc. and are available as dry cultures. These dry cultures are produced by the process described in U.S. Patent 3,897,307, and can be either used in a spray-dry, freeze-dried, or encapsulated form.
- Suitable bacteria include Lactobacillus acidophilus and Hansen's CH3 culture which contains a typical bacteria used in making natural fermented yogurt; i.e. Lactobacillus bulgaricus, and Streptococcus thermophilus.
- bacteria counts from about 1 x105 to about 1 x 109 microorganisms per typical eight ounce servings should be used.
- the amount of culture may vary widely depending on its concentration and viability. Typically from about 0.005 to 10% by weight of dried culture is incorporated into the dry mix, preferably from about 0.1 to 5% and most preferably from about 0.15 to 1.0% dried material is used.
- the second component in the composition of the present invention is a viscosity control agent.
- viscosity control agents include xanthan gums such as Keltrol or Keltrol-F produced by Kelco Corporation.
- Other gums such as guar gum, carrageenan, sodium alginates and locust bean gums are also suitable for use as viscosity control agents.
- This viscosity control agent is important to the composition of the present invention in that it reduces the amount of syneresis or weeping of the product once the initial gelled structure has been altered in any manner such as by spooning into the product.
- the amount of viscosity control agent used in the product can vary widely depending on the other components present in the composition. Typical products will include from about 0.05 to 20% viscosity control agent while it is preferred that about 0.1 to 5% be present and optimally from about 0.2 to about 3% viscosity control agent be present.
- compositions of the present invention also include a starch gelling agent.
- the starch gelling agent is an important component of the composition of the present invention. By use of the appropriate starch gelling agents, the proper viscosity and mouthfeel of the composition when it has been reconstituted with liquid will occur. Suitable starches must be quick-setting, be rehydrated rapidly and have a generally bland flavor.
- suitable starches include a pregelatinized or modified starch or a coated pregelatinized starch, such as a coated pregelatinized starch as described in my co-pending patent application titled “Coated Pregelatinized Starch and Process for Producing the Same” filed on the same day as this application (EP-A-0118753) as well as other similar starches; Nucol 4227 starch manufactured by A. E. Staley Co., a cold water swelling, corn-based starch which has been specifically modified to provide the functional convenience of a pregelatinized starch while furnishing the appearance and texture of a cook-up type starch.
- Use of these starches provide instant yogurt food products which can be rapidly reconstituted with liquid by simple mixing such as shaking or stirring.
- Starches of this variety include the pregelatinized tapioca starches such as Starco 447 available from A.,E. Staley, PO-8 and H-50 produced by National Starch and Chemical Co. and other similar starches.
- the amount of starch gelling agent will vary widely. Generally, however, from about 4 to 60% by weight of the starch should be present in the dry product while it is preferable to use from about 5 to 30% by weight starch and optimally from about 10 to 25% starch.
- the composition of the present invention also includes sufficient edible acid to produce pH control.
- Suitable acids include citric acid, malic acid, whey acids, lactic acids, etc., and mixtures.
- the preferred acids are the malic and citric acids although other acids may be used. These acids provide the tart, tangy taste typical of yogurt and should be used in amounts sufficient to lower the pH to in the range from about 3.7 to 4.7 to give the typical acidic flavor of yogurt.
- acids utilized and the other materials present in the composition generally from about 2 to 30% and preferably from about 5 to 20% by weight of acid should be present in the dry composition.
- the composition also includes a sufficient amount of a sweetener.
- a sweetener Either natural and/or synthetic sweeteners can be utilized, such as sugars, fructose, aspartame, dextrose, lactose, etc.
- artificial sweeteners can be utilized either in whole or in part as a sweetener such as sodium saccharin, etc.
- the preferred sweetener is a combination of sucrose and dextrose.
- the amount of sweetener can vary widely; however, generally, from about 10 to 90% by weight sweetener and preferably from about 25 to 75% by weight and optimally from about 30 to 70% sweetener is incorporated.
- the composition of the present invention also includes a dry edible oil.
- the oil component provides the product with the appropriate body and the creamy mouth-feel. These are characteristics of a natural fresh yogurt.
- the addition of oil adds to the overall nutritional value of the dried yogurt product.
- Edible oils include those edible oils which are sprayed on dextrose or other suitable carriers. Such powdered vegetable oils include Beatreme 3458 produced by Beatrice Foods as well as other similar edible dried oils.
- the amount of powdered vegetable oil is typically from about 0.5 to 16% and preferably from about 1 to 4% by weight.
- compositions of the present invention also should include a flavoring agent.
- flavoring agents include liquid, plated and spray dried yogurt flavors and fruit flavors.
- yogurt food product of the present invention has many of the characteristics of yogurt, it does not have the identical taste characteristics of yogurt and accordingly flavoring agents simulating yogurt flavoring should be added.
- these flavorings can be added in either liquid or dried form or in the form of vacuum dried, freeze dried, or puree dried starch fruit bits. Typical freeze dried fruit powders and bits are those supplied by Oregon Freeze Dried Foods or Pure-Aid fruit bits from National Starch.
- the amount of flavoring in the present composition can vary from about 0.1 to 25% by weight, preferably from about 0.3 to 15% by weight and optimally from about 0.5 to 3% by weight.
- compositions of the present invention also include a small amount of edible salt such as sodium chloride or potassium chloride. Generally from about 0.1 to 3% by weight of this edible salt should be present in the composition and preferably from about 0.1 to 1%.
- the salt is added in a small amount to enhance the overall flavor and acceptability of the yogurt product.
- compositions of the present invention include a wide variety of other materials.
- these materials include buffering agents, vitamins, minerals, artifical colorants, appetite suppressants, lactose to help people who have difficulty digesting milk products, desiccants in order to keep the powder free flowing, preservatives and the like.
- these materials should be present in amounts less than 5% by weight of the total composition and should be used in amounts so as not to adversely affect the overall taste, appearance and acceptability of the final yogurt food product.
- dry milk-type materials are dry milk-type materials.
- dry milk-type materials is meant both dairy and non-dairy milk products and/or milk replacers. Examples of such dry milk-type materials include dried powdered milk, dried whey, dry non-dairy milk substitutes, etc. including mixtures.
- One embodiment of the products of the present invention are to be reconstituted by adding milk to the dried material to reconstitute the product.
- a second embodiment involves incorporating dry milk-type materials into the product so that the product can then be reconstituted using only water.
- some dry milk-type material can also be incorporated into the product which is designed to be reconstituted using milk so as to provide a creamier final yogurt product.
- compositions of the present invention can be prepared in a simple manner by essentially dry blending most of the components together. Where those materials to be added to the composition in the present invention are liquids, they should be sprayed or misted over the dry components during the blending process.
- compositions of the present invention should be packaged in sealed envelopes or pouches such that they will exclude air and moisture. Furthermore, the packages may also optimallly be purged with nitrogen to exclude any oxygen so as to extend the culture shelf life at ordinary temperatures.
- the appropriate amount of dried material can be placed into a dish or a cup and a suitable amount of liquid, either milk of water, is then added to the composition.
- a suitable amount of liquid either milk of water
- the dish or cup may then be closed and the material shaken for about 10 to 20 seconds to provide a yogurt-like product.
- the product also may be combined using suitable mixing means. After the materials have been shaken together the product should be allowed to stand about 2 minutes to set up into its final consistency.
- the product can then be consumed immediately or can be stored in the refrigerator in the same manner as storing natural yogurt.
- compositions of the present invention will now be illustrated by the following examples which are for the purpose of illustration only and are not in any way to be considered as limiting.
- all parts and percentages are by weight; and all temperatures are in degrees Celsius.
- a yogurt drink product is prepared having the following formulation:
- This formulation can be used to prepare a yogurt drink by mixing 21 gms. of the above dry mixture with 180 mls. of fresh, cold milk. After shaking for approximately 10 to 20 seconds, and allowing the mixture to rest for about 2 minutes, this product forms a creamy, yogurt tasting drink having suitable thickness but still thin enough to be drunk.
- An instant yogurt food product preparation is prepared by mixing the following ingredients such that water can be used in place of the fresh milk to reconstitute the product.
- the above dry mixture is then prepared into yogurt by mixing 42 gms. of the above mixture with 177 mls. of water. After shaking for approximately 10 to 20 seconds and allowing the product to rest for about 2 minutes, a product with the consistency and taste characteristics of yogurt is formed.
- Yogurt pie filling having the following formulation is prepared by mixing the following ingredients together.
- a further yogurt product having the following formulation is prepared.
- the above formulation is formed into yogurt by mixing 23 gms. of the above mixture with 180 mls. of fresh milk. After shaking for approximately 10 to 20 seconds and allowing the mixture to stand for 2 minutes, a yogurt product is prepared having the taste and mouth sensations similar to natural yogurt.
- the above formulation forms a yogurt drink by mixing 20 gms. of the above mixture with 183 mls. of fresh milk. After shaking for 10 to 20 seconds, this product forms a creamy thick mixture suitable for consumption as a drink.
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Jellies, Jams, And Syrups (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT84101244T ATE42020T1 (de) | 1983-02-07 | 1984-02-07 | Instant joghurt-nahrungsmittel. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US46417883A | 1983-02-07 | 1983-02-07 | |
US464178 | 1983-02-07 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0118048A1 EP0118048A1 (en) | 1984-09-12 |
EP0118048B1 true EP0118048B1 (en) | 1989-04-12 |
Family
ID=23842862
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP84101244A Expired EP0118048B1 (en) | 1983-02-07 | 1984-02-07 | Instant yogurt food product |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP0118048B1 (ru) |
JP (1) | JPS59162834A (ru) |
AT (1) | ATE42020T1 (ru) |
AU (1) | AU558877B2 (ru) |
CA (1) | CA1209845A (ru) |
DE (1) | DE3477637D1 (ru) |
NZ (1) | NZ207042A (ru) |
PH (1) | PH19690A (ru) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0471904A1 (en) * | 1990-05-09 | 1992-02-26 | Milpak, Inc. | Instant yogurt composition and process |
US20110300255A9 (en) | 2007-05-09 | 2011-12-08 | Nestec S.A. | Freeze-dried, dairy or dairy-substitute compositions and methods of using same |
BRPI0811302A8 (pt) | 2007-05-09 | 2017-02-21 | Nestec Sa | Composição láctea ou de substituto lácteo contendo emulsificante |
AU2008251427B2 (en) | 2007-05-09 | 2013-03-07 | Société des Produits Nestlé S.A. | Freeze-dried, aerated fruit or vegetable compositions and methods of making thereof |
JP2014166160A (ja) * | 2013-02-28 | 2014-09-11 | Nutrition Act Co Ltd | 粉末状のヨーグルト材料およびヨーグルト製造方法 |
CN114403393B (zh) * | 2022-02-18 | 2024-03-19 | 中国农业科学院农产品加工研究所 | 基于果浆全利用的质构调节品及其制备方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3080236A (en) * | 1960-12-13 | 1963-03-05 | Jr Edgar A Forguson | Instant yoghurt |
GB1419996A (en) * | 1973-05-03 | 1976-01-07 | Gen Foods Ltd | Dessert composition |
US4081566A (en) * | 1976-09-15 | 1978-03-28 | International Flavors & Fragrances Inc. | Dry dessert mix composition |
US4146652A (en) * | 1977-01-28 | 1979-03-27 | Rich Products Corporation | Intermediate moisture, ready-to-use frozen whippable foods |
JPS5412916A (en) * | 1977-06-29 | 1979-01-31 | Suwa Seikosha Kk | Wire dot head |
US4289788A (en) * | 1979-06-25 | 1981-09-15 | M P Food Technology, Inc. | Instant yogurt composition |
-
1984
- 1984-01-25 CA CA000445975A patent/CA1209845A/en not_active Expired
- 1984-02-06 AU AU24217/84A patent/AU558877B2/en not_active Ceased
- 1984-02-06 PH PH30207A patent/PH19690A/en unknown
- 1984-02-07 JP JP59019545A patent/JPS59162834A/ja active Granted
- 1984-02-07 NZ NZ207042A patent/NZ207042A/en unknown
- 1984-02-07 DE DE8484101244T patent/DE3477637D1/de not_active Expired
- 1984-02-07 AT AT84101244T patent/ATE42020T1/de not_active IP Right Cessation
- 1984-02-07 EP EP84101244A patent/EP0118048B1/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPH0218042B2 (ru) | 1990-04-24 |
DE3477637D1 (en) | 1989-05-18 |
NZ207042A (en) | 1987-10-30 |
AU2421784A (en) | 1984-08-16 |
ATE42020T1 (de) | 1989-04-15 |
JPS59162834A (ja) | 1984-09-13 |
AU558877B2 (en) | 1987-02-12 |
EP0118048A1 (en) | 1984-09-12 |
PH19690A (en) | 1986-06-13 |
CA1209845A (en) | 1986-08-19 |
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